Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

The following recipe is from the February 22 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying.

Procedures

1

Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 2 to 7 minutes, depending on how long it has been refrigerated (or 8 to 9 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.

2

Meanwhile, melt the 2 tablespoons butter in a large sauté pan over medium-high heat. Add the onions and sage and cook until lightly browned, 3 to 4 minutes. Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute. Add a splash of pasta water, scraping the pan bottom.

3

Add the drained rigatoni to the pan. Toss with the 1/4 cup Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.